Prepare the hot smoker with oak woodchips (a 1cm layer over the base), place on the fire or other heat source, and smoke the mackerel fillets for eight minutes. Eat immediately.

Hot Smoked Mackerel, Hot Smoked Salmon Steak, Cold Smoked Mackerel, and Cold Smoked Whitefish. The recalled product has either the True Taste label or the Lowell Foods label on the package.

Fry or bake the tortillas until crisp and golden. Flake the hot-smoked mackerel with a fork and mix into the fresh tomato salsa. Spread each tostada generously with chipotle mayonnaise and top ...

Smoked mackerel is brined before smoking ... use in a sandwich filler or flaked for use in salads. Flavours such as hot horseradish and low-fat dairy products such as fromage frais and lemon ...

Hot Smoked Mackerel, Hot Smoked Salmon Steak, Cold Smoked Mackerel and Cold Smoked Whitefish. The product labels contain a white sticker with two sets of numbers. The first number indicates the ...

Lots of kedgeree recipes use cold smoked haddock – which is delicious – but hot smoked mackerel doesn’t even require any additional cooking, removing a step from the recipe. It’s a quick ...

When the oil is hot but not smoking ... The post This Fried Rice With Smoked Mackerel Packs An Umami Punch first appeared on ...

Serves 4-6 225g (8oz) smoked mackerel fillet 50g (2oz) butter Juice of half a lemon 2 teaspoons of soft green peppercorns 3 gherkins or a spoonful of capers Black pepper 2 tablespoons chopped ...

Add the mackerel and sweetcorn to the batter. Mix well. Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) ...

Mix together the olive oil, smoked paprika, some salt and plenty of ground black pepper. Rub this all over the mackerel, inside and out. Put in the fridge and leave for a further three hours.